Drop biscuit on plate

Easy GF Drop Biscuits

On Sunday it was very cold here and sleeted most of the day. Ok, it wasn’t as bad as you guys in the Northeast have been having, but it was quite a change from 70 degrees on Saturday to 20 degrees on Sunday. It was a good day for a warm and filling comfort food like biscuits! I think biscuits are a good addition to any meal and these are very easy to make, especially if you already have some of Carol’s sorghum flour blend stored away.

Biscuit dough on pan ready to cook.

Biscuit dough on pan ready to cook.

My food processor isn’t very big, so I used a hand-held mixer. It worked fine, although it was a bit messy. The dough is very sticky and sticks to the beaters. Wetting or oiling the spoon and/or your fingers can help in getting the dough on the baking pan without as much mess.

Cooked biscuits on pan.

Cooked biscuits.

The next day I had two leftover biscuits for lunch, warmed up with some cheese and a fried egg on each one. Yummy!

Biscuit with cheese and egg

Gluten-Free Egg McMuffin, made with Sorghum!

This recipe is from Gluten Free Quick and Easy by Carol Fenster.

Carol’s Sorghum Flour Blend

  • 1 ½ cups sorghum flour (or brown rice flour)
  • 1 ½ cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Ingredients

  • ¼ cup butter or buttery spread (1/2 stick), softened
  • ¾ cup milk (I used almond milk)
  • 1 large egg
  • 1 cup of Carol’s Sorghum Flour Blend
  • 2 Tablespoons cane sugar
  • ¾ cup cornstarch
  • 2 teaspoons xanthan gum
  • 1½ teaspoons cream of tartar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • Oil or melted butter, for brushing the tops after baking

Instructions

  1. Preheat oven to 425°. Generously grease a 9 x 13-inch dull gray (not non-stick) baking sheet, or line with parchment paper.
  2. In a food processor, blend the butter, milk and egg together until combined. Add the sugar, flour blend, cornstarch, xanthan gum, cream of tarter, baking soda, and salt. Blend until the dough is very smooth, craping down the sides of the bowl with a spatula, if necessary. (The dough will be very, very soft.)
  3. Dip a large metal, spring-action ice-cream scoop in water (I used a large spoon) and evenly drop scoops of dough on the prepared baking sheet. Gently shape with wet fingers, if needed.
  4. Bake 12 to 15 minutes or until nicely browned and crisp to your liking. Remove from oven, brush with oil or melted butter and serve.

Milo graphic

Milo says….

Snow is FUN to PLAY in! When it snows Maizy has to wipe my feet off before I can come back inside. Then I can lay beside her in the chair in front of the fire. Maybe she will share that biscuit with me if I watch her long enough.

One thought on “Easy GF Drop Biscuits

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